These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. They’re festive and perfect for the holidays.
I can’t believe it’s already December! It’s been so fun celebrating recent holidays (Halloween and Thanksgiving) with a little one and I know Hanukkah and Christmas are going to be just as exciting, if not more! Liv is one now so she takes in everything around her and she definitely adds a new layer of joy to everything.
As we head into the holiday season, I’ve been baking up a storm per usual and am so excited to share this classic thumbprint recipe… with an Eating Bird Food twist! I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.
No one will know these cookies are grain-free, gluten-free and made with only 6 ingredients. I promise!
The shortbread cookie is based off my almond flour crescent cookie recipe except there’s a yummy jam center. The end result is a decadent, perfectly chewy and festive cookie that everyone will love.
Thumbprint Cookie Ingredients & Substitutions
Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.
Almond Flour – I recommend using Bob’s Red Mill Almond Flour because it is blanched and has a super fine ground. Perfect for cookies! I wouldn’t recommend substituting a different flour as these are developed for almond flour specifically.
organic butter, ghee or vegan butter – I used ghee, butany of these options work, just make sure your butter is soft and if you want the cookies to be vegan, be sure to use vegan butter.
maple syrup – maple syrup adds moisture and gives these cookies the perfect amount of sweetness. I assume honey would work as a sub, but I haven’t tried it. If you’re looking for a low sugar or keto option, you can try using a no sugar option like monk fruit maple or erythritol, but I haven’t tested these options.
vanilla extract
salt
jam – I used store-bought raspberry jam and orange marmalade, but any type of jam will work for this recipe, evenchia jam.
Why Almond Flour?
These cookies are grain-free and gluten-free thanks to the almond flour and the texture is spot on! Perfectly chewy, yet slightly crunchy… need I say more? Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.
I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year. They make simple, clean, wholesome products and they’re my go-to for whole grains (I always buy Bob’s Red Mill oats) and flours!
I’ve met the founder, Bob, several times and he’s amazing. He started the business with his wife Charlee in 1978 and they are still involved today. They have an “honest-to-goodness” approach that I really do feel through their branding, marketing, and products. You can find Bob’s Red Mill at most major grocery stores but be sure to check out their website for specific products.
How to Make Thumbprint Cookies
Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms. It will seem a little dry at first, but just keep mixing!
Scoop the dough – Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough onto a baking sheet lined with parchment paper. Use your thumb to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
Bake – Bake cookies for 10-12 minutes at 350ºF, until they start to turn a light golden brown on the bottom. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before serving.
How to Store These Cookies
After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. For storing in the freezer, layer cookies between parchment paper and freeze in an airtight container for up to 3 months.
If you make these almond flour thumbprint cookies be sure to leave a comment and star rating below letting us know how they turned out. Your feedback is so helpful for the EBF team and our readers!
These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients. They’re festive and perfect for the holidays.
Ingredients
1 cup finely ground almond flour
3 Tablespoons ghee, softened butter or vegan butter (I used Earth Balance)
3 Tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 Tablespoons jam (homemade or store-bought)
Instructions
Preheat oven to 350°F.
Line a baking sheet: Line a baking sheet with parchment paper or use an un-greased baking stone.
Mix dough: Mix almond flour, softened butter, maple syrup, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing.
Scoop and roll dough: Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough on your prepared baking sheet and use your thumb or finger to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
Bake cookies: Bake the cookies for 10-12 minutes minutes, until they start to turn golden brown on the bottom.
Cool and enjoy: Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.
To store: Store cookies in an airtight container in your refrigerator for up to 1 week or in an airtight container in the freezer (layered with parchment paper) for up to 3 months.
This was an easy and wonderful sweets to make. I must say I wasn’t able to get dough to be as smooth as yours but nonetheless I managed.I’ll make this again. Not sure if I can post my pic but they looked good 😉
Made this recipe today and I loved the tastw of the cookies. Specially when it’s husband approved. Thank you for making alternative ways to have a treat!
Hi there! Happy holidays to you! We made these thumbprint almond cookies today and I have to say they tasted amazing!! We did find that they spread out a lot, but perhaps this was because we melted both the ghee and used honey instead of maple syrup. Do you have any suggestions to decrease the spread a bit? Other than this I may put less than 3 table spoons of honey as I found them a little too sweet. But what great cookies to make when you’re short on time! Thanks for the recipe 🙂
I would imagine it’s because you melted the ghee. It should be softened ghee or butter, not melted. Keep me posted if you end up trying these again and how they turn out!
These are SO delicious! They work up so fast too. Everyone in the family loves them and I now have to make a double batch. These have been added to the Christmas lineup going forward. Thank you!
Absolutely DELICIOUS! I doubled the recipe because I knew I’d love them 🙂 You’ve redefined the art of cookie making with wholesome ingredients. I’ve made traditional jam thumbprints every Christmas for years — and this recipe is so much better. Thank you for another wonderful cookie recipe, I’ll be making these regularly!
So easy to make and so delicious!! Ive now made them twice now in three days and doubled the recipe the second time. My husband says they’re the best cookies I’ve made. I didn’t have jam, so put a few dark chocolate chips in the middle. Had ghee, so that’s what I used and love the flavor in the cookies.
Ahh yay!! That makes me so happy to hear. I’m so glad these cookies are a hit! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
I am so blown away by this recipe—these cookies are DELICIOUS and so easy to make. I actually like them better than traditional thumbprint cookies, which is shocking! The cookie was perfectly chewy and set up so nicely, and the almond flour gave it a really nice flavor. Thanks for an amazing recipe, Brittany!
Ahh yay, that makes me so happy to hear!! I’m so glad you loved these cookies. Thanks so much for making them and for coming back to leave a review. I so appreciate it. 🙂
These are absolutely delicious and very easy to make. I did not have vegan butter so I used 3 tablespoons of melted coconut oil, which caused the cookies to spread. They are now thin & flat. Next time I would use less melted coconut oil. I also substituted almond extract for the vanilla extract because I wanted a very pronounced almond flavor.
Can’t wait to make these! I’ll amp up the almond with almond extract. But, for the people that are having their cookies spread because of their choice of melted oil, if they refrigerate their dough for an hour, their cookies won’t spread.
I’m glad you enjoyed these cookies, Sandy! I haven’t tried these cookies with coconut oil, so sorry to hear that they spread. If you try them again with coconut oil instead of vegan butter maybe don’t use fully melted coconut oil and just softened?
I made these today and filled half of the batch with strawberry jam & the rest with apricot preserves. They are gorgeous, delicious, & taste like they came from a bakery! My husband can’t stay away from them & there are only two cookies left. Thank you so much for another winner!
Woo! This makes me so happy to hear, Jennifer! The same thing happens when I make them! 🙂 Thank you so much for coming back to leave a comment and star rating. I really appreciate it!
best ever!!!! who ever wrote a bad review about this is high BEST COOKIES I’VE EVER MADE!!!!!!! for real. i did use real butter (probably made them taste extra special amazing) going to make more and then some more. and no im not high just very very HAPPY ABOUT THESE AMAZING COOKIES!
I tried this recipe two times The first time, the cookies spread out a lot, & were very soft & not able to pick up but the taste was good. I just made them again, this time I added about 2 1/2 more tablespoons of flour, let them cook for 12 minutes instead of 10 like the first time, and the same thing happened, but this time the jelly cooked off and they look burnt & crumbly at the same time.
Hey Caitlin – I’m so sorry to hear that. Did you change anything about the recipe as far the flour or butter you used? Did you use ghee, regular butter or vegan butter?
These came out beautifully! First time making cookies with almond flour- and I’m a big fan! I also love that the sweetness is much mild than a traditionally cookie. Thank you for the recipe!
I used to make a gluten version of these cookies during my childhood and they remind me so much happy memories of Christmas🎄. I am happy that you shared a gluten free version so my husband can eat them too. Actually he loved them and I should have doubled it! I used regular butter and had to add a table spoon of gluten free flour. I also added a teaspoon baking soda just because the recipe I use to make had it in it. Thanks a lot!
Ahh yay, that makes me so happy to hear! I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
Hi Brittany,
I’m preparing to make these cookies along with some different ones since I just want a bunch of sweets on the table for our holiday dinner party of 8 close friends.
Can you tell me how many cookies yields from this recipes? would I need to double the batch? and I plan to use guava paste instead of jams, hope is not a problem.
Look forward to your reply.
Hey Christina – I haven’t tried these with coconut oil, but you can use vegan butter to make them vegan. Let me know how they turn out if you make them!
Making these tonight but don’t have almond flour, only almond meal on hand. Can in out the almond meal in the food processor to make it more like flour? Or should I just make the trip to the store?
Hey Jodie – I haven’t tried these cookies with almond meal, so I’m not sure how they’d turn out or if it’d make a difference. Let me know if you end up trying the almond meal and how the cookies turn out.
D E L I C I O U S ! ! !
I used ghee and made it exactly as described, measuring everything precisely. One addition I highly recommend, sprinkle a tiny bit of coconut on top of each cookie before baking.So so so so good. Thank you!!
I’m so glad you loved these cookies, Ida!! I bet they were delicious with the coconut on top. Thanks for coming back to leave a review. I so appreciate it. 🙂
Tried this recipe today. Followed it to the letter using superfine almond flour, Earth Balance, etc. and they were an absolute fail! They took forever to brown on the bottom and they were a soft mess, even after letting them sit as you directed once removed from the oven. You couldn’t even pick them up to eat them – they just didn’t get firm. So disappointed!
Oh no! I’m so sorry to hear that, Kimberly. I haven’t heard of anyone else having issues. What brand of almond flour did you use? And you didn’t change anything about the recipe?
These are a must make for the holidays! They look festive and they taste SO GOOD. I used store bought raspberry jam by St. Dalfour which was the perfect sweetness. Absolutely love the texture and crumb of the cookie, with a slightly chewy center. Can’t wait to feature these in my cookie boxes this year. Thank you Brittany!!!
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Best cookie I ever ate! My family agrees. Thank you for such a wonderful recipe. I’ll be making these again and again.
★★★★★
Awesome thanks for the recipe, my kids loved them!
★★★★★
I’m so glad this recipe was a hit! Thanks for the review, I appreciate it!
This was an easy and wonderful sweets to make. I must say I wasn’t able to get dough to be as smooth as yours but nonetheless I managed.I’ll make this again. Not sure if I can post my pic but they looked good 😉
★★★★★
So glad you enjoyed these cookies!! Thanks for coming back to leave a review. I so appreciate it!
Made this recipe today and I loved the tastw of the cookies. Specially when it’s husband approved. Thank you for making alternative ways to have a treat!
★★★★★
Woo!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
Hi there! Happy holidays to you! We made these thumbprint almond cookies today and I have to say they tasted amazing!! We did find that they spread out a lot, but perhaps this was because we melted both the ghee and used honey instead of maple syrup. Do you have any suggestions to decrease the spread a bit? Other than this I may put less than 3 table spoons of honey as I found them a little too sweet. But what great cookies to make when you’re short on time! Thanks for the recipe 🙂
★★★★
I would imagine it’s because you melted the ghee. It should be softened ghee or butter, not melted. Keep me posted if you end up trying these again and how they turn out!
Quick, Easy, and super Delish!!!! Such an awesome recipe. My only change was some almond extract bc it’s my thang! Thank you!!!
★★★★★
Ahh, this makes me so happy to hear! So glad you loved these cookies. Thanks for the review, Mikaela.
These are SO delicious! They work up so fast too. Everyone in the family loves them and I now have to make a double batch. These have been added to the Christmas lineup going forward. Thank you!
★★★★★
So glad you loved these cookies, Candice. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Absolutely DELICIOUS! I doubled the recipe because I knew I’d love them 🙂 You’ve redefined the art of cookie making with wholesome ingredients. I’ve made traditional jam thumbprints every Christmas for years — and this recipe is so much better. Thank you for another wonderful cookie recipe, I’ll be making these regularly!
★★★★★
Ahh you’re too sweet. I’m so glad you loved these cookies!! Thanks for making them and for the review. As always, I so appreciate it! <3
I just made these with chocolate chips and a marshmallow in the center and they were sooo good!
★★★★★
That combo sounds so yummy!! I’m glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
So easy to make and so delicious!! Ive now made them twice now in three days and doubled the recipe the second time. My husband says they’re the best cookies I’ve made. I didn’t have jam, so put a few dark chocolate chips in the middle. Had ghee, so that’s what I used and love the flavor in the cookies.
★★★★★
Ahh yay!! That makes me so happy to hear. I’m so glad these cookies are a hit! Thanks for making them and for coming back to leave a review. I so appreciate it. 🙂
I am so blown away by this recipe—these cookies are DELICIOUS and so easy to make. I actually like them better than traditional thumbprint cookies, which is shocking! The cookie was perfectly chewy and set up so nicely, and the almond flour gave it a really nice flavor. Thanks for an amazing recipe, Brittany!
★★★★★
Ahh yay, that makes me so happy to hear!! I’m so glad you loved these cookies. Thanks so much for making them and for coming back to leave a review. I so appreciate it. 🙂
These are absolutely delicious and very easy to make. I did not have vegan butter so I used 3 tablespoons of melted coconut oil, which caused the cookies to spread. They are now thin & flat. Next time I would use less melted coconut oil. I also substituted almond extract for the vanilla extract because I wanted a very pronounced almond flavor.
★★★★★
I also substituted coconut oil for butter, but I found the cookies to be perfectly moist! Almost like a very decadent and moist shortbread. 🙂
★★★★★
Can’t wait to make these! I’ll amp up the almond with almond extract. But, for the people that are having their cookies spread because of their choice of melted oil, if they refrigerate their dough for an hour, their cookies won’t spread.
Let me know how yours turn out!!
Ahh, this makes me so happy to hear! Thanks for the review, Danielle.
I’m glad you enjoyed these cookies, Sandy! I haven’t tried these cookies with coconut oil, so sorry to hear that they spread. If you try them again with coconut oil instead of vegan butter maybe don’t use fully melted coconut oil and just softened?
Easy peasy and absolutely delicious! We used apricot jam and they made for a delightful afternoon pick me up with some tea. Thank you!
★★★★★
Yay!! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review. It means the world to me. <3
I made these today and filled half of the batch with strawberry jam & the rest with apricot preserves. They are gorgeous, delicious, & taste like they came from a bakery! My husband can’t stay away from them & there are only two cookies left. Thank you so much for another winner!
★★★★★
Woo! This makes me so happy to hear, Jennifer! The same thing happens when I make them! 🙂 Thank you so much for coming back to leave a comment and star rating. I really appreciate it!
best ever!!!! who ever wrote a bad review about this is high BEST COOKIES I’VE EVER MADE!!!!!!! for real. i did use real butter (probably made them taste extra special amazing) going to make more and then some more. and no im not high just very very HAPPY ABOUT THESE AMAZING COOKIES!
★★★★★
This comment made my morning. Thank you for the review and star rating, Coco. I’m so glad you enjoyed the cookies!
I tried this recipe two times The first time, the cookies spread out a lot, & were very soft & not able to pick up but the taste was good. I just made them again, this time I added about 2 1/2 more tablespoons of flour, let them cook for 12 minutes instead of 10 like the first time, and the same thing happened, but this time the jelly cooked off and they look burnt & crumbly at the same time.
Hey Caitlin – I’m so sorry to hear that. Did you change anything about the recipe as far the flour or butter you used? Did you use ghee, regular butter or vegan butter?
These came out beautifully! First time making cookies with almond flour- and I’m a big fan! I also love that the sweetness is much mild than a traditionally cookie. Thank you for the recipe!
★★★★★
Ahh yay, that makes me so happy to hear! I’m so glad you loved these cookies too!
Amazingly good!
I used to make a gluten version of these cookies during my childhood and they remind me so much happy memories of Christmas🎄. I am happy that you shared a gluten free version so my husband can eat them too. Actually he loved them and I should have doubled it! I used regular butter and had to add a table spoon of gluten free flour. I also added a teaspoon baking soda just because the recipe I use to make had it in it. Thanks a lot!
★★★★★
Ahh yay, that makes me so happy to hear! I’m so glad these cookies were a hit. Thanks for making them and for coming back to leave a review. I so appreciate it!
Hi Brittany,
I’m preparing to make these cookies along with some different ones since I just want a bunch of sweets on the table for our holiday dinner party of 8 close friends.
Can you tell me how many cookies yields from this recipes? would I need to double the batch? and I plan to use guava paste instead of jams, hope is not a problem.
Look forward to your reply.
Hey Annie, This recipe yields 12 cookies. 🙂
Want to make these to add to the holiday treats. What about coconut oil for the fat? Then it will be vegan.
Hey Christina – I haven’t tried these with coconut oil, but you can use vegan butter to make them vegan. Let me know how they turn out if you make them!
Making these tonight but don’t have almond flour, only almond meal on hand. Can in out the almond meal in the food processor to make it more like flour? Or should I just make the trip to the store?
Hey Jodie – I haven’t tried these cookies with almond meal, so I’m not sure how they’d turn out or if it’d make a difference. Let me know if you end up trying the almond meal and how the cookies turn out.
D E L I C I O U S ! ! !
I used ghee and made it exactly as described, measuring everything precisely. One addition I highly recommend, sprinkle a tiny bit of coconut on top of each cookie before baking.So so so so good. Thank you!!
★★★★★
I’m so glad you loved these cookies, Ida!! I bet they were delicious with the coconut on top. Thanks for coming back to leave a review. I so appreciate it. 🙂
Thank-you for this simple and tasty recipe. So great! Do you know if this recipe can be doubled and tripled?
★★★★
Hey Cathy, So glad you enjoyed these cookies! Yes, you can definitely double/triple this recipe and it should turn out just fine. 🙂
I have made them just right now and they are PERFECT!!! ♡
★★★★★
Ahh yay!! I’m so glad you’re loving these cookies. Thanks for making them and for coming back to leave a review. I appreciate it!
Tried this recipe today. Followed it to the letter using superfine almond flour, Earth Balance, etc. and they were an absolute fail! They took forever to brown on the bottom and they were a soft mess, even after letting them sit as you directed once removed from the oven. You couldn’t even pick them up to eat them – they just didn’t get firm. So disappointed!
★★
Oh no! I’m so sorry to hear that, Kimberly. I haven’t heard of anyone else having issues. What brand of almond flour did you use? And you didn’t change anything about the recipe?
These are a must make for the holidays! They look festive and they taste SO GOOD. I used store bought raspberry jam by St. Dalfour which was the perfect sweetness. Absolutely love the texture and crumb of the cookie, with a slightly chewy center. Can’t wait to feature these in my cookie boxes this year. Thank you Brittany!!!
★★★★★
Yay! So glad you loved this recipe, Danielle. Thanks for making it and for coming back to leave a review. I so appreciate it!